Wyniki wyszukiwania

1

Kwas mrówkowy w produktach cukrowni

100%

Prochazka K., Stachova A.

Gazeta Cukrownicza

|

1989

|

tom 97

|

nr 02

2

Effect of formic acid and heat treatment on Clostridium sporogenes spores inactivation in animal by-products

100%

Bauza-Kaszewska J., Paluszak Z., Keutgen A. J.

Medycyna Weterynaryjna

|

2014

|

tom 70

|

nr 11

The aim of the study was to investigate the effect of acidification and heat on the survival of Clostridium spores in third category animal by-products. Poultry minced meat and minced fish waste, contaminated with Clostridium sporogenes IW 1306 spore suspension, were subjected to the combined action of formic acid and high temperature of different values. To assess the efficiency of examined hygienization method, the spore number in biomass samples after acidification and heat treatment was estimated. For this purpose a 10-fold dilution series in peptone water was prepared and heat-treated at 80°C for 10 min. After cooling-down, one milliliter of each dilution was pour-plated onto DRCM medium solidified with agar. Statistical analyses were performed using the Statistica software. The results of the microbiological analysis show that lowering the pH to about 4 results in increasing the sensitivity of Clostridium sporogenes spores to a high – but not exceeding 100°C – temperature. The fastest inactivation of spores occurred after heating the acidified biomass at a temperature of 90°C. In the case of meat the 48-hour exposure to formic acid allowed the thermal inactivation of the spores within 15 minutes. The investigated method of hygienization may guarantee not only the inhibition of spores germination, but also enables their total elimination, reducing the epidemiological risk related to animal by-products handling.

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

The effectiveness of several compounds against Varroa destructor - preliminary research in Podlaskie Province

100%

Kruszewski M. A., Naumowicz M.

Acta Scientiarum Polonorum. Zootechnica

|

2018

|

tom 17

|

nr 1

4

The effect of formic acid and biological additives on the quality of grass silages, protein and fibre degradation during fermentation, and on the dry matter and nitrogen degradation in the rumen

100%

Gasior R., Brzoska F.

Roczniki Naukowe Zootechniki

|

1999

|

tom 26

|

nr 4

5

Quality and nutritive value of beet pulp silage with an addition of KemiSile

100%

Florek S., Purwin C., Stanek M., Mlynarska M.

Polish Journal of Natural Sciences

|

2002

|

tom 12

6

The efficacy of lactic acid bacteria Pediococcus acidilactici, lactose and formic acid as dietary supplements for turkeys

80%

Wajda S., Smiecinska K., Jankowski J., Matusevicius P., Buteikis G.

Polish Journal of Veterinary Sciences

|

2010

|

tom 13

|

nr 1

45-51

A feeding trial was performed on 1400 Big-6 turkey toms divided into experimental groups subject to the use of dietary supplements. The ain of this study was to evaluate the efficacy of the probiotic supplement Bactocell, containing lactic acid bacteria Pediococcus acidilactici, and lactose, administered to turkeys separately or in combination, as well as a formic acid supplement. The addition of the probiotic under test (lactic acid bacteria Pediococcus acidilactici) to diets for turkeys contributed to higher daily gains and lower feed consumption per kg weigh gain only during the first 12 weeks of their life. Diet supplementation with lactic acid bacteria and lactose reduced mortality rates. A slaughter value analysis revealed only a slightly (by approximately 1%) higher content of breast muscle and a lower content of thigh muscle in birds fed diets supplemented with lactic acid bacteria. Turkeys receiving lactic acid bacteria or lactose and a combination of both these supplements were characterized by a higher fat content of meat and slightly lower pH values, whereas meat from turkeys fed lactose-supplemented diets was darker in color. The addition of formic acid Acidum formicum to diets for turkeys contributed only to lower mortality rates.

7

Effect of propionic and formic acid mixtures on the fermentation, fungi development and aerobic stability of maize silage

80%

Selwet M.

Polish Journal of Agronomy

|

2009

|

nr 01

8

Determination of organic acids in compound feed by ion chromatography method

80%

Zniszczynska A., Rubaj J., Bielecka G., Korol W., Kwiatek K.

Bulletin of the Veterinary Institute in Puławy

|

2011

|

tom 55

|

nr 1

The paper presents the analytical procedure of organic acids quantification in compound feed by ion chromatography method. Organic acids: acetic, propionic, formic, malic, fumaric, and citric were extracted from a feed sample with water for 30 min. The measurement was done by conductometric detection. The limit of quantification of the assayed acids in the feeds was as follows: acetic 0.50 g/kg, propionic 0.63 g/kg, formic 0.45 g/kg, malic 0.45 g/kg, fumaric 0.50 g/kg, and citric 0.45 g/kg. The coefficient of variation ranged from 0.40% to 1.68% and its mean value was 0.82%. Mean Horrat ratio amounted to 0.35, thus confirming very good precision of the method. The recovery rate of the acids added to the compound feed ranged from 97.2% to 102.5%, with the average of 99.4%.

9

Dzialanie toksyczne kwasu mrowkowego

80%

Skrzydlewska E.

Bromatologia i Chemia Toksykologiczna

|

1993

|

tom 26

|

nr 1

57-63

10

Varroa treatment with KombiAM, a combination of formic acid at low concentration and oil of marjoram, results from a field trial

80%

Berg S., Ullmann M.

Pszczelnicze Zeszyty Naukowe

|

1998

|

tom 42

|

nr 2

11

Effect of formic acid and biological additives on the quality of silage made from grass and ground barley, on protein and fibre degradation during fermentation, and on digestion in sacco

80%

Gasior R., Brzoska F.

Roczniki Naukowe Zootechniki

|

1999

|

tom 26

|

nr 4

12

Effect of microbial phytase and formic acid supplementation of sow diets on performance and haematological parameters of blood

80%

Czech A., Grela E. R.

Annals of Animal Science. Supplement

|

2002

|

nr 2

13

The effect of additives on quality, protein degradability, intestinal digestibility and feed intake of wilted grass silages

80%

Nowak W., Potkanski A., Wylegala S.

Journal of Animal and Feed Sciences

|

2004

|

tom 13

|

nr 1

14

Jak poprawic jakosc kiszonki z kukurydzy

51%

Potkanski A., Kostulak-Zielinska M.

Agrochemia

|

2001

|

nr 10

24-26

15

Naturalne substancje toksyczne w zywnosci

41%

Lasota W., Skolimowska U.

Biuletyn Informacyjny Przemysłu Koncentratów Spożywczych

|

1993

|

tom 33

|

nr 4

5-11

Ograniczanie wyników

Kwas mrówkowy w produktach cukrowni

Effect of formic acid and heat treatment on Clostridium sporogenes spores inactivation in animal by-products

The effectiveness of several compounds against Varroa destructor - preliminary research in Podlaskie Province

The effect of formic acid and biological additives on the quality of grass silages, protein and fibre degradation during fermentation, and on the dry matter and nitrogen degradation in the rumen

Quality and nutritive value of beet pulp silage with an addition of KemiSile

The efficacy of lactic acid bacteria Pediococcus acidilactici, lactose and formic acid as dietary supplements for turkeys

Effect of propionic and formic acid mixtures on the fermentation, fungi development and aerobic stability of maize silage

Determination of organic acids in compound feed by ion chromatography method

Dzialanie toksyczne kwasu mrowkowego

Varroa treatment with KombiAM, a combination of formic acid at low concentration and oil of marjoram, results from a field trial

Effect of formic acid and biological additives on the quality of silage made from grass and ground barley, on protein and fibre degradation during fermentation, and on digestion in sacco

Effect of microbial phytase and formic acid supplementation of sow diets on performance and haematological parameters of blood

The effect of additives on quality, protein degradability, intestinal digestibility and feed intake of wilted grass silages

Jak poprawic jakosc kiszonki z kukurydzy

Naturalne substancje toksyczne w zywnosci